September 1, 2019 | Stephanie Ouellette Hands-on time: 10 min. Total time: 20 min. Photo: John Autry 1 ½ tablespoons extra-virgin olive oil 1 cup chopped onion ½ cup chopped carrot 1 tablespoon minced fresh garlic ½ teaspoon freshly ground black pepper ¼ teaspoon salt 1 thyme sprig 3 cups lower-sodium chicken broth 1 (14.5- ounce) can unsalted, fire-roasted diced tomatoes ½ cup uncooked orzo (rice-shaped pasta) or brown rice 1 cup (1- inch) cut green beans 1 cup shredded skinless, boneless chicken breast 2 ounces fresh parmesan cheese, grated Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 5 ingredients (through thyme); sauté 4 minutes. Add broth and tomatoes; bring to a boil. Add pasta and beans; cook 5 minutes. Stir in chicken; sprinkle with cheese. Discard thyme. Serves 6 (serving size: 1 cup soup and 4 teaspoons cheese) CALORIES 257; FAT 7.3g; PROTEIN 15.4g; CARB 32.8g; FIBER 3g; CHOL 25m; SODIUM 552mg. Recipe adapted from Cooking Light magazine Stephanie Ouellette See Full Bio